Are you getting excited for the holidays? I definitely am!! The only downside to Thanksgiving and Christmas is the temptation to eat everything in sight–or am I the only who has that problem?? 🙂 I will be spending a lot of time getting Weight Watchers Recipes, Ideas and Motivation to stay on track! One way to keep from gaining over the holidays is to tweak traditional high calorie foods and make them healthier! These Weight Watchers Pumpkin Pie Tarts will hit the spot, but won’t rack up a ton of calories!
Weight Watchers Pumpkin Pie Tarts
How about pumpkin pie that is easy to make and you can eat without a fork! Sign me UP! These pumpkin pie tarts will be easy to make in advance of your holiday gatherings. I love desserts that have a healthy twist to them!!
Ingredients Needed for Pumpkin Pie Tarts
Nonstick cooking spray
15 oz pumpkin puree, canned
1⁄2 cup packed light brown sugar
1⁄4 cup low-fat milk (I used 1%)
1 large egg
1 1⁄2 tsp pumpkin pie spice
1 tsp minced ginger
1⁄2 tsp salt
2 Tbsp chopped pecans
24 wonton wrappers
How to Make Weight Watchers Pumpkin Pie Tarts
Start off by preheating the oven to 375 degrees F.
Next get your muffin cups ready by spraying a 12-cup muffin tin with nonstick cooking spray. Don’t use a mini muffin pan for this recipe!
Now in a large bowl beat together pumpkin, sugar, milk, egg, pumpkin pie spice, ginger and salt. You can use a stand mixer or a hand-held mixer for this.
Place one wonton wrapper in the bottom of each muffin cup with the corners sticking up.
Lightly coat the wonton wrappers with cooking spray.
Next place a second wonton wrapper in each muffin cup on an angle. This means that each muffin cup will have 8 wonton wrapper corners sticking up.
Now you will evenly divide the pumpkin filling among the muffin cups.
Sprinkle each muffin cup with pecans.
Bake until the wontons are crispy and browned. It usually takes around 13-17 minutes.
It is a good idea to check your pumpkin pie tarts 4-5 minutes into cooking to make sure the wonton wrapper edges aren’t getting too brown or burning. If they look like they will get too done…you can cover the pan with foil loosely until the filling is set! 🙂
SmartPoints for Pumpkin Pie Tarts
The serving size for this recipe is one pumpkin pie tart. I used the Weight Watchers recipe builder to calculate the SmartPoints. The total recipe has 46 SmartPoints. If you divide that by 12 servings you get 3.83 SmartPoints per tart or rounded up to 4 points!
Four points for a dessert is NOT BAD at all! Remember to always figure your points based on the ingredients you use. Changes in brand can change points.
What is Your Favorite Way to Tweak a Recipe?
Obviously pumpkin pie gets a lot of calories from the crust. By tweaking the recipe and using wonton wrappers as a crust it saves us calories! What are your favorite ways to tweak recipes to make them healthier? Be sure to SIGN UP for my email newsletter so you can get the new Weight Watchers recipe every week!
- Nonstick cooking spray
- 15 oz pumpkin puree, canned
- 1⁄2 cup packed light brown sugar
- 1⁄4 cup low-fat milk (I used 1%)
- 1 large egg
- 1 1⁄2 tsp pumpkin pie spice
- 1 tsp minced ginger
- 1⁄2 tsp salt
- 2 Tbsp chopped pecans
- 24 wonton wrappers
- Start off by preheating the oven to 375 degrees F.
- Next get your muffin cups ready by spraying a 12-cup muffin tin with nonstick cooking spray.
- Now in a large bowl beat together pumpkin, sugar, milk, egg, pumpkin pie spice, ginger and salt. You can use a stand mixer or a hand held mixer for this.
- Place one wonton wrapper in the bottom of each muffin cup with the corners sticking up.
- Lightly coat the wonton wrappers with cooking spray.
- Next place a second wonton wrapper in each muffin cup on an angle. This means that each muffin cup will have 8 wonton wrapper corners sticking up.
- Now you will evenly divide the pumpkin filling among the muffin cups.
- Sprinkle each muffin cup with pecans.
- Bake until the wontons are crispy and browned. It usually takes around 13-17 minutes.
- It is a good idea to check your pumpkin pie tarts 4-5 minutes into cooking to make sure the wonton wrapper edges aren't getting too brown or burning. If they look like they will get too done...you can cover the pan with foil loosely until the filling is set! 🙂
- Don't use a mini muffin pan for this recipe!
Jamie
Latest posts by Jamie (see all)
- Easy American Girl Hairstyles Even Little Girls Can Do - October 20, 2017
- Weight Watchers Turkey Stuffing - October 18, 2017
- 7 Ways to Prepare Your Teen For Winter Weather Driving - October 16, 2017
Your thoughts are welcome...